How to Properly Clean a Commercial Kitchen Hood

Cleaning the kitchen exhaust hood in a restaurant is a crucial part of maintaining a safe and healthy environment. When not properly maintained, the hood can become inefficient, resulting in a high risk of fires. The NFPA 96 standard states that most commercial hoods should be cleaned at least quarterly.

Kitchen hood cleaning requires a thorough examination of the entire system. In addition to the hood itself, there are other parts that can collect grease and flammable debris. These include the fan, the baffle filters, and the ducts. Proper inspection will ensure that the hood, fans, and ducts are in working order. It is important to keep these systems in good working order to prevent the spread of contaminants to the food and air.

While some restaurants may be able to maintain their own hood cleaning schedule, if you aren’t comfortable with the process, it’s a wise idea to hire a professional cleaning service. They can perform the necessary inspections, which is crucial to ensuring the safety and functionality of your facility. By hiring a service, you can rest assured that your hood is being thoroughly cleaned and that your hood’s performance will be maximized.

A clean hood helps to eliminate odors and harmful particles from the air. It also promotes efficiency. To get a better idea of what goes into a hood’s cleaning, visit a local hood store. You will find that many of the parts, such as the fans, plenum, grease traps, and ducts, can be removed and cleaned separately.

For the hood itself, you will need to make a degreasing solution. This Hood Cleaning Services should be composed of warm water and liquid degreaser. Apply the solution to the hood’s interior with a soft-bristled brush. Let it sit for at least five minutes. Make sure that the hood is completely dry before reinstalling it.

During the inspection, the hood cleaning technician will check the hood for any hidden corners or other anomalies. He or she will also test the fan and the exhaust ducts to ensure that they are in proper operating condition. Some contractors will use pressure washers on the ductwork.

If the hood is equipped with a gas valve, the contractor will be able to turn it back on after he has cleaned it. However, if the hood is equipped with a grease trap, it should be soaked in the degreasing solution for a few hours. After the cleaning is complete, the hood should be dried with a separate towel.

Hoods in restaurants can be self-cleaning, meaning that they are equipped with baffle filters and a fan. Depending on the type of hood you have, you can choose between quarterly and once a year maintenance. The frequency of cleanings depends on the size and volume of food that you cook. Typically, you can get away with a quarterly schedule, but if you have a large volume of food being cooked, you should consider having your hood cleaned more frequently.